Each Tuesday I will share an easy, nutritious recipe so you can join me in the home-cooked self-care.   

Still loving the summer break, although it is actually feeling like summer around here. Triple digit temperatures have had me searching for recipes that don’t call for applying any more heat.

Like the last couple of weeks, today’s recipe is more of an assembly, rather than a cooking one. Who can really be bothered with cooking when the weather is so nice hot? 

Corn and Black Bean Salad

from The Gorgeously Green Diet: How to Live Lean and Green by Sophie Uliano

Serves 2

1 15 oz can of black beans (rinsed and spun dry in the salad spinner) – organic if you’ve got it

1 cup uncooked fresh or frozen (I used the organic sweet corn from Trader Joe’s)

1 large tomato (I used home-grown yellow pear tomatoes – delish!)

1 small red onion

2 TBSP finely chopped flat-leaf parsley {I <3 my Cuisinart mini-chopper}

2 TBSP finely chopped cilantro

2 cloves minced garlic

2 TBSP apple cider vinegar {I used rice wine vinegar instead}

1/4 cup olive oil

1/4 tsp ground cumin

1/4 tsp ground tumeric

1 tsp agave syrup {or honey if you like}

salt and pepper to taste

Combing the beans, corn, tomato, onion, cilantro and parsley in a large bowl.

Put the other ingredients in a jar with a screw cap, shake vigorously and add to the bowl.

Serve with or without tortillas.

 What are your go-to healthy foods? How do you change your diet based on the season? Send me your recipe and you may find yourself featured here!